Individual Steamed Marmalade Puddings
By Andrea GearyPublished on December 2, 2024
Time
2¾ hours
Yield
Serves 6
Ingredients
Before You Begin
You’ll need six 6- to 7-ounce ramekins and a roasting pan for this recipe. We like the assertiveness of marmalade made with Seville or bitter oranges here, but if it's unavailable, sweet orange marmalade may be used. We used Arnold Country Style White Bread in this recipe. If using another bread, measure by weight to ensure the proper quantity. Serve warm with Rich Whiskey Custard Sauce, vanilla ice cream, or whipped cream.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease six 6- to 7-ounce ramekins with 1½ tablespoons butter. Fold dish towel in half and place in bottom of large roasting pan. Place ramekins on top of towel; set aside pan. Bring kettle of water to boil. Place marmalade in medium heatproof bowl and mash with fork to loosen.
- Melt remaining 6 tablespoons butter in 10-inch skillet over medium-high heat, 1 to 2 minutes. Continue to cook, swirling skillet and stirring constantly with silicone spatula, until butter is dark golden brown and has nutty aroma, about 2 minutes longer. Transfer browned butter to bowl with marmalade and whisk until butter is incorporated and marmalade is melted.
- Process bread, sugar, flour, baking soda, baking powder, and salt in food processor until bread has been reduced to fine crumbs, about 30 seconds. Transfer to bowl with marmalade mixture. Add eggs and white and whisk until ingredients are evenly combined.
- Divide batter evenly among prepared ramekins. Working quickly, pour enough boiling water into roasting pan to come ¼ inch up sides of ramekins. Cover pan tightly with aluminum foil, crimping edges to seal. Bake until cakes are puffed and surfaces are spongy, firm, and moist to touch, about 45 minutes. Transfer ramekins to wire rack and let cool for 10 minutes.
- To unmold, slide paring knife around edges of ramekins. Invert onto individual dessert plates. Serve warm.
Time
2¾ hoursYield
Serves 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
For steamed marmalade puddings with a pleasantly open structure and an exceptionally moist crumb, we started with fresh bread that we whizzed in the food processor. Eggs and a small amount of flour helped bind the crumbs into a cohesive whole while browned butter provided richness and, along with dark brown sugar, supported the bitter caramel notes of the Seville orange marmalade. Baking soda reacted instantly with the acid in the marmalade and brown sugar to provide lift, and baking powder provided a more sustained lift. The protein in an extra egg white prevented the generously leavened batter from falling. We were delighted to find that amply buttered ramekins worked well as a stand-in for a traditional pudding basin. To steam the puddings, we placed the ramekins in a roasting pan and filled the bottom with boiled water before covering the entire setup in aluminum foil.
Want more? Read the whole storyBefore You Begin
You’ll need six 6- to 7-ounce ramekins and a roasting pan for this recipe. We like the assertiveness of marmalade made with Seville or bitter oranges here, but if it's unavailable, sweet orange marmalade may be used. We used Arnold Country Style White Bread in this recipe. If using another bread, measure by weight to ensure the proper quantity. Serve warm with Rich Whiskey Custard Sauce, vanilla ice cream, or whipped cream.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease six 6- to 7-ounce ramekins with 1½ tablespoons butter. Fold dish towel in half and place in bottom of large roasting pan. Place ramekins on top of towel; set aside pan. Bring kettle of water to boil. Place marmalade in medium heatproof bowl and mash with fork to loosen.
- Melt remaining 6 tablespoons butter in 10-inch skillet over medium-high heat, 1 to 2 minutes. Continue to cook, swirling skillet and stirring constantly with silicone spatula, until butter is dark golden brown and has nutty aroma, about 2 minutes longer. Transfer browned butter to bowl with marmalade and whisk until butter is incorporated and marmalade is melted.
- Process bread, sugar, flour, baking soda, baking powder, and salt in food processor until bread has been reduced to fine crumbs, about 30 seconds. Transfer to bowl with marmalade mixture. Add eggs and white and whisk until ingredients are evenly combined.
- Divide batter evenly among prepared ramekins. Working quickly, pour enough boiling water into roasting pan to come ¼ inch up sides of ramekins. Cover pan tightly with aluminum foil, crimping edges to seal. Bake until cakes are puffed and surfaces are spongy, firm, and moist to touch, about 45 minutes. Transfer ramekins to wire rack and let cool for 10 minutes.
- To unmold, slide paring knife around edges of ramekins. Invert onto individual dessert plates. Serve warm.
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